Best Cheesecake Recipe (No Water Bath!)

Why You’ll Love This Recipe

This cheesecake recipe is a game-changer for dessert enthusiasts. It delivers a rich, creamy, and perfectly smooth cheesecake without the need for a water bath—a common cause of cracks in traditional cheesecakes. With just seven simple ingredients and foolproof steps, you can achieve a flawless dessert every time. The method has been rigorously tested and praised by numerous home bakers, ensuring consistent, crack-free results.

Ingredients

For the crust:

• 1 ¼ cups graham cracker crumbs

• 4 tablespoons granulated sugar

• 5 tablespoons melted butter

For the cheesecake filling:

• 40 ounces cream cheese (five 8 oz. packages), at room temperature

• 1 ¼ cups granulated sugar

• ½ cup sour cream, at room temperature

• 2 teaspoons vanilla extract

• 4 large eggs, at room temperature

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles damp sand. Press this mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 7 minutes, then set aside to cool.

2. Prepare the cheesecake filling: Reduce the oven temperature to 325°F (163°C). In a large bowl or stand mixer, beat the cream cheese until smooth. Add sugar, sour cream, and vanilla extract, mixing until well combined. Scrape the sides and bottom of the bowl, then mix again briefly.

3. Incorporate the eggs: In a separate bowl, whisk the eggs until well beaten. With the mixer on low speed, slowly add the eggs to the cream cheese mixture, mixing until just combined. Be careful not to overmix.

4. Remove air bubbles: Tap the bowl on the counter for 30-45 seconds to release any trapped air bubbles.

5. Assemble and bake: Pour the cheesecake batter into the prepared crust. Bake for 30 minutes at 325°F (163°C), then reduce the temperature to 250°F (121°C) and bake for an additional 45 minutes.

6. Cool gradually: Turn off the oven and leave the cheesecake inside for 30 minutes to allow for carryover cooking. Then, crack the oven door and let the cheesecake cool slowly for 1 hour before removing it.

7. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.

Servings and Timing

• Servings: 12 slices

• Prep Time: 20 minutes

• Cook Time: 1 hour 22 minutes

• Cooling Time: 1 hour 30 minutes

• Chill Time: 4 hours minimum

Variations

• Fruit-topped cheesecake: After chilling, top with fresh berries or a fruit compote for added flavor and color.

• Chocolate cheesecake: Incorporate melted chocolate into the batter for a rich, chocolate-flavored cheesecake.

• Nut crust: Substitute graham cracker crumbs with crushed nuts, such as almonds or pecans, for a different texture and flavor.

Storage/Reheating

• Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.

• Freezing: Wrap individual slices in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

• Reheating: For best texture, serve chilled directly from the refrigerator.

FAQs

How do I prevent my cheesecake from cracking?

Ensure all ingredients are at room temperature, mix the batter gently, and follow the baking and cooling instructions carefully to minimize the risk of cracks.

Can I use a different pan size?

Yes, but the baking time may vary. Adjust accordingly and monitor the cheesecake closely.

Is it necessary to use a springform pan?

While a springform pan is recommended for easy removal, you can use a regular round pan lined with parchment paper. Just be cautious when removing the cheesecake.

Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but it may affect the texture and flavor of the cheesecake. Full-fat cream cheese is recommended for the best results.

How can I tell when the cheesecake is done?

The cheesecake should be set around the edges but slightly wobbly in the center. It will firm up as it cools.

Can I add flavorings to the batter?

Yes, you can add extracts like almond or lemon, or mix-ins like chocolate chips, to customize the flavor.

How do I remove the cheesecake from the pan?

Run a knife around the edge before releasing the springform pan. If using a regular pan, carefully invert onto a plate and peel off the parchment paper.

Can I make mini cheesecakes?

Yes, use a muffin tin lined with paper liners and adjust the baking time accordingly.

Should I let the cheesecake cool in the oven?

Yes, allowing the cheesecake to cool gradually in the oven helps prevent cracking.

Can I use a store-bought crust?

While a homemade crust is recommended for the best flavor, a store-bought graham cracker crust can be used as a convenient alternative.

Conclusion

This cheesecake recipe offers a simple yet elegant dessert option that is sure to impress. By following the straightforward instructions and tips provided, you can achieve a delicious, crack-free cheesecake that rivals those from professional bakeries. Whether you're a seasoned baker or a novice, this recipe is designed to deliver consistent and delightful results every time.

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